Sweetheart Sugar Cookies

Add the egg, baking powder, salt and vanilla and beat until well combined. Add the flour and mix until combined.

Divide the dough in half and place each half between 2 sheets of wax or parchment paper. Roll out to around 1/4- inch thick and keeping the paper in place, transfer the dough to a baking sheet. Refrigerate for around 30 minutes.

Preheat the oven to 350 F and position the rack in the middle of the oven. Line 2 baking sheets with parchment paper.

Working with 1 portion of the dough at a time, carefully peel away the top layer of wax or parchment paper and cut the cookies into round shapes using 3-inch cookie cutters. Cut a heart shape with a small heart cookie cutter out of the centre of half if desired. Transfer the cookies to the prepared baking sheets with a metal spatula and bake for around 6 to 9 minutes, one sheet at a time, until light brown around the edges, rotating the pan half-way through. Repeat with the remaining dough, re-rolling the scraps.

Cool the cookies on a wire rack and sprinkle half of the cookies with icing sugar if desired (the ones with the cut outs, if applicable). Spread the underside of half of the cookies with a dollop of jam spread to the edges and top with a second cookie to create a sandwich. Repeat with the remaining cookies. Store at room temperature for up to 1 week in a sealed container or in the freezer for up to 1 month.